Gallardo steakhouse, porto Montenegro

At Gallardo Steakhouse in Porto Montenegro, I had the privilege of bringing my newfound expertise from working at the renowned 2 Michelin star restaurant L’Effervescense in Tokyo, where I honed the art of cooking meat to perfection.

Together with a passionate team, we embarked on a remarkable endeavor to open a steakhouse that celebrated the richness of local produce and meat. To achieve the highest quality, we began experimenting with the process of dry-aging the meat, becoming pioneers as the first in the country to do so. Our dedication and hard work in collaborating with local farmers bore fruit, as we attained the desired quality and taste.

In the spirit of representing diverse flavors from around the globe, we sourced meat from various regions, including Italian Chianina, Manzetta Prussiana from Poland, Japanese Wagyu, Australian Black Angus, and American Wagyu and Black Angus from Kansas. This amalgamation of tastes made Gallardo Steakhouse a unique dining destination, showcasing the finest meats from different corners of the world under one roof.

The culmination of our efforts was the recognition of being voted the best restaurant of Porto Montenegro in 2018, a testament to our commitment to culinary excellence and delivering an exceptional dining experience.